Effect of cellulose ethers on the microstructure of fried wheat flour-based batters

Effect of cellulose ethers on the microstructure of fried wheat flour-based batters

The effect of type, molecular weight, and concentration of cellulose ethers on the microstructure of fried batter-coated potatoes in two batter systems: controlled viscosity batters (CVB) at 1200 cP and controlled initial moisture content batters (CIMB) at 134 g/100 g flour, were studied by coating...

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書目詳細資料
Main Authors:	S. Naruenartwongsakul, M. S. Chinnan, S. Bhumiratana, T. Yoovidhya
格式:	雜誌
出版:	2018
主題:	Agricultural and Biological Sciences
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=35548980837&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60123
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University

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